Since opening its doors four years ago, Imperial Meat Company has earned a place as one of Huntington’s most chic hangouts with a menu that will amaze.

Through thoughtful crafting the chef at IMC has developed a brunch menu that takes many of the foods they offer and breakfast-fyed them, while introducing some innovative twists on classic breakfast items. After seeing the rise of ‘brunching’ in town, IMC threw its hat into the ring.

“Brunch and breakfast Sundays are popular around town,” Cesar Hernandez, general manager of IMC, said. “That’s why we want to give people the choice with our menu.”

Nowadays, going out to brunch with your friends or family is a social event that allows people to catch up over some delicious food. The fun can last all morning with bottomless mimosas, bloody marys, and red or white sangria offered for only $20.

The atmosphere of the restaurant is sure to satisfy brunchers, who can dine under gorgeous chandeliers with an upbeat jazz soundtrack playing in the background. You can’t miss the interesting floor design that features illuminated bottles.

“We have a little bit of everything,” Hernandez said. “We get people for brunch who are walking around and see this and they decide to try it. But we also have our people who come in three or four times a week for dinner who now know we serve a brunch menu.”

The restaurant is owned by Imperial Meat Company, a Brooklyn-based distributor of meats to restaurants for 22 years. This gives IMC Restaurant an edge in all things meat.

“We are the one restaurant in Long Island using the single bred Wagyu beef, so that gives us the chance to serve in Long Island this type of exclusive product,” Hernandez said.

All of the appetizers that are typically served during lunch and dinner can still be enjoyed during brunch, to satisfy any person’s lunch appetite. Wagyu meatballs ($12) served with pickled green daikon and spicy mayo, topped off with a coconut and garlic crumble and cilantro absolutely melt in your mouth and have exquisite flavors that come together in harmony.

Not a meat eater? Do not fear. The restaurant still satisfies with seafood and vegetarian options. I absolutely loved the littleneck baked clams ($14) breaded with a mixture of heavy cream, spinach, and lemon sauce and served with oregano, garlic and lemon. Sweet chili shrimp ($16) has a delicious breading of crispy aioli, toasted coconut and garlic, served with fried shallots and spicy aioli mayo sauce. An option that works as both a dinner and lunch dish but can still be just as delicious for brunch is their burrata ($17) with heirloom tomatoes, tomato vinaigrette, pesto and filone toast. This creamy mozzarella resembles a poached egg and has a similar result when cut with a knife to allow the gooey center to come out. While we dined, the experience was notably friendly and courteous.

“We are the meat company and put our own brands in our restaurant,” Hernandez said. “But our hospitality side is number one, the biggest specialty is that everyone is passionate about what they do. It makes us a little bit different, you get a warm welcome right when you walk in, from the front desk to the servers to the bartenders and even the culinary side in the kitchen.”

Still, the wagyu is not to be missed during brunch with two slabs of maple glazed bacon with barrel aged maple syrup ($12). The double smoked flavor makes the meat stand out as well as the pickled red onions on the side.

“We have different types of products we offer, so we have particular items no one has, like our meats. It’s exclusive to us,” Hernandez said.

If you’re looking for a larger portion of steak, try the 16 oz. Wagyu skirt steak ($39) that can be covered in veal and 40 year old port wine demi glace with the rosemary and thyme. Slow cooked for 36 hours, the steak is delightfully tender. The classic breakfast meal steak n’ eggs ($19), features a 12 oz. prime NY strip steak, two eggs any style, and hash brown potatoes.

“No one can serve wagyu steak and eggs like us,” Hernandez said.

The new brunch menu was debuted this past Sunday and can be enjoyed Sundays from 11 a.m. - 3 p.m.

“I would say there is something here for everybody,” Hernandez said. “From the menu to the atmosphere and music to the type of service and the drinks.”